Carrot Cake Loaf – a simple recipe that results in a moist, rich-flavored cake with a velvety cream cheese frosting.
This may just be the best carrot cake recipe I’ve ever tasted. I’m one to enjoy a simple carrot cake so I kept it simple and used only one spice, which also happens to be my favorite – cinnamon!!
I also can’t stand when carrot cakes have carrot pieces that are too big and they crunch when you eat them, so to combat that, I used a zester and really finely shred the carrots so you can barely tell they’re in the cake at all!
Carrot Cake Loaf
The ingredients you’ll need for the cake include
- 1/2 cup of olive oil
- 1 cup of brown sugar
- 2 eggs
- 1/4 cup of sour cream
- 1 tablespoon of vanilla extract
- 1 3/4 cup of all-purpose flour
- 1 tablespoon of cinnamon
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/ teaspoon of salt
- about 2 cups of finely shredded carrots
This recipe is pretty simple.
You mix the wet ingredients (including the sugar) together.
Then, in a separate bowl, mix the dry ingredients together.
Then, you combine the wet ingredients with the dry ingredients.
The batter should look like this.
Now, add in the shredded carrots.
Pro-tip: if you want super finely shredded carrots that you don’t even realize that’s what you’re eating, use a zester.
The final batter (once everything is mixed in) should look like this.
Pour into a buttered 8×4 loaf pan and bake in the oven at 350 degrees for 45-50 minutes. Once finished baking, let cool in the pan for 10 minutes before transferring to a cooling rack.
Cream Cheese Frosting
For the frosting, you’ll need 4 ounces of cream cheese, 1/4 cup of butter (half a stick), 1 teaspoon of vanilla extract, 1 1/2 cups of powdered sugar, and a splash or 2 of heavy cream (depending on the consistency you prefer).
You can also add a dash of cinnamon to the frosting, but that’s totally optional.
Whip all the ingredients together for 2 minutes. Add in a splash of heavy cream in thinner consistency is desired. I probably added about 1 tablespoon to reach this consistency.
Spread it on the Carrot Cake Loaf (make sure it’s cooled completely or the icing could heat up and become thin).
Now, all you have to do is eat! Yum!
This definitely satisfied my carrot cake cravings, and everyone else in my family loved it too!
Carrot Cake Loaf
Ingredients
Carrot Cake Loaf
- 1 1/4 cup brown sugar
- 1/2 cup olive oil
- 1 tbsp vanilla extract
- 1/4 cup sour cream
- 2 eggs
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tbsp cinnamon
- 2 cups finely shredded carrots
Cream Cheese Frosting
- 1/4 cup butter (half a stick)
- 1 tsp vanilla
- 4 oz cream cheese
- 1 1/2 cups powdered sugar
- a splash of heavy cream
Instructions
- Preheat oven to 350 degrees. Butter a loaf pan and set aside.
- In a large mixing bowl, combine sugar, olive oil, vanilla extract, sour cream, and eggs. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients. Add in the shredded carrots.
- Pour in the buttered loaf pan and bake for 45-50 minutes. Let cool in pan for 10 minutes, before transferring to a cooling rack.
- For the frosting, combine butter, cream cheese, vanilla, and powdered sugar. Whip for about 2 minutes. Add a splash or 2 of heavy cream based on desired consistency. Spread frosting on the carrot cake loaf.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 55mgSodium: 335mgCarbohydrates: 50gFiber: 2gSugar: 34gProtein: 4g
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